Recipe Mexican Medley (Side Dish)

Required Ingredients:

• 6 spears fresh asparagus, trimmed and cut into 1/2 inch pieces
• 1 cup bite-size cauliflower florets
• 2 stalks celery ribs, chopped
• 1/3 cup canned kidney beans, drained
• 1/3 cup chopped hazelnuts
• 2/3 teaspoon chopped fresh dill
• 1/4 teaspoon dried basil
• 1/2 teaspoon minced garlic
• 2 tablespoons sunflower seed oil
• 1/3 teaspoon chili powder
• 1/4 teaspoon celery seed
• 1/2 teaspoon salt

Preparing/Cooking:

• Steam asparagus and cauliflower about 10 minutes.
• Remove to a bowl, and stir in celery; set aside.
• Place into a blender the kidney beans, hazelnuts, dill, basil, and garlic.
• Pour in oil, and season with chili powder, celery seed, and salt.
• Puree until smooth.
• Pour sauce over asparagus mixture.
• Serve at room temperature.

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